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    High Rates of Celiac Disease in Multiple Sclerosis Patients


    Jefferson Adams

    Celiac.com 04/15/2011 - Celiac disease is associated with various autoimmune and neurological diseases. A team of researchers recently completed a study on the prevalence of celiac disease in a prospective series of Multiple Sclerosis (MS) patients and their first-degree relatives.


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    The study team included Luis Rodrigo, Carlos Hernández-Lahoz, Dolores Fuentes, Noemí Alvarez, Antonio López-Vázquez, and Segundo González.

    They are affiliated variously with the departments of Gastroenterology, Immunology Services and Neurology at the Hospital Universitario Central de Asturias (HUCA) in Oviedo, Spain.

    For the study, the team analyzed the prevalence of serological, histological and genetic celiac disease markers in 72 MS patients and 126 of their first-degree relatives. They then compared their results with data from 123 healthy control subjects.

    The results showed 7 MS patients (10%) with positive screens for tissue IgA-anti-transglutaminase-2 antibodies, compared with just 3 positive screens for healthy controls (2.4%) (p < 0.05). OR: 5.33 (CI-95%: 1.074-26.425).

    The team found no difference in HLA-DQ2 markers between MS patients (29%) and controls (26%) (NS). The team found 8 MS patients (11.1%) with mild or moderate villous atrophy (Marsh III type) in duodenal biopsies. Results also showed celiac disease in 23 of 126 first-degree relatives (32%).

    The data showed several other associated diseases, especially dermatitis 41 (57%) and iron deficiency anemia in 28 (39%) MS patients.

    MS patients also showed increased frequency of circulating auto-antibodies such as anti-TPO in 19 (26%), ANA in 11 (15%) and AMA in 2 (3%).

    The increased prevalence of celiac disease in MS patients and in their first-degree relatives suggests that early detection and dietary treatment of celiac disease in antibody-positive MS patients is advisable.

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    Guest Krista

    Posted

    I wonder how many of those found relief from their MS symptoms once they went gluten free. I was thought to have MS for quite some time and it turned out what I actually had was gluten ataxia.

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    Guest Jennifer

    Posted

    I wonder how many of those found relief from their MS symptoms once they went gluten free. I was thought to have MS for quite some time and it turned out what I actually had was gluten ataxia.

    I had what I thought was the beginning of MS...my right arm/shoulder looked so skinny and atrophied...thankfully, my mom and dad (then I) were diagnosed and it was gluten sensitivity...not even full blown celiac disease! I have muscle back in my arm and shoulder equal to my left side again.

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    Guest Julie

    Posted

    Krista, I was as well, thought to have MS till a doctor was smart enough to test for celiac disease. I receive disability because of the episodic nature of having Gluten Ataxia. Because I wasn't diagnosed till I was 51, I probably am about recovered as I'll ever be. But accidental ingestion of gluten throws me back to the couch and using a can for short periods or a wheel chair. My brains are a mess.

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    Guest Steve

    Posted

    I found this article very informative.

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    I agree totally: it is quite likely to be either a wrong diagnosis or could be MS, which includes gluten intolerance, among others. So for anyone reading this and looking for their own answers, please look further than just MS vs. celiac disease and gluten or not gluten. Have a google into Ashton Embry's work on MS diet.

     

    An Elisa test, (York test in the UK), is the way to go to find out once your'e sure that you have something to find.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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  • Related Articles

    Scott Adams
    The following research was compiled by Don Wiss and posted on the Celiac Listserv news group:
    The MS/gluten/casein connection is mostly only anecdotal as it has never really been studied. This is what I have (much contributed by Ron Hoggan):
    (1) Roger MacDougall was a famous British playwright, who was diagnosed with MS in the 1950s. The doctors felt it was best to keep the information from him. They thought it was in his best interests not to tell him what he had. It was not until he was bedridden that he learned what illness he had. When he knew about it, he did some reading, and went on a gluten & casein free diet. He recovered almost totally. This is from Can a Gluten-Free Diet Help? How? by Lloyd Rosenvold, M.D., [Keats Publishing, 27 Pine Street (Box 876) New Canaan, CT 06840-0876, 1992, ISBN 0-87983-538-9]. MacDougall eventually wrote a pamphlet titled My Fight Against Multiple Sclerosis, pub 1980 by Regenics Inc, Mansfield, Ohio. Rosenvold also includes some other anecdotes in his book.
    (2) In the Oct. 5, 1974, Lancet, Dr. Norman A. Mathesons letter Multiple Sclerosis and Diet was published on p. 831, wherein he outlined his having been diagnosed with MS and subsequently reading Roger MacDougalls story. He then described his return to good health and ended with: I thank Roger MacDougall, whose diet made it possible to carry out these observations.
    (3) Ashton Embry has written an article MS - probable cause and best-bet treatment in which he discusses the dietary and food allergy links to MS.
    (4) In Gluten Intolerance by Beatrice Trum Hunter, Keats Publishing Inc. New Canaan, CT. ISBN 0-87983435-8 She talks about a Dr. R. Shatin in Australia who has suggested that an inherited susceptibility to multiple sclerosis is from a primary lesion in the small intestine resulting from gluten intolerance, and that the demyelination is secondary. Shatin suggested that the high incidence of multiple sclerosis in Canada, Scotland and western Ireland may be related to the predominant consumption of Canadian hard wheat, which has the highest gluten content of all wheat varieties. In contrast, the incidence of multiple sclerosis is low among indigenous Equatorial Africans who mainly consume non-gluten containing grains such as millet.
    (5) In Multiple Sclerosis, by Jan de Vries, Mainstream Publishing, (Thorntons?) UK it recommends absolutely no gluten and very high reduction of dairy products, refined sugar, and saturated fats. He says that one of his most successful case studies, confirm that absolutely not one pinch if flour i.e. absolutely no gluten at all... otherwise you are deceiving yourself.
    (6) According to Dr. Joe Murray at the University of Iowa there is the possibility that the MS patient suffers from a neurological complication of undiagnosed celiac disease. About 5% of celiac patients get nerve damage that can vary from tingling and numbness in the feet to confusion, memory loss, dizziness and loss of balance, visual abnormalities. This sometimes happen in the absence of GI symptoms.
    (7) Lutz, W.J., The Colonization of Europe and Our Western Diseases, Medical Hypotheses, Vol. 45, pages 115-120, 1995
    Dr. Lutz argues that there is a clear, inverse relationship between civilisatory diseases and the length of time the people of a given region of Europe have had to adapt to the high carbohydrate diet associated with the cultivation of cereal grains that was begun in the Near East, and spread very slowly through Europe.
    I quote from the first page of the article:
    In over thirty years of clinical practice, I have found, as published in numerous papers and several books (3, 4), that diet works well against Crohns disease, ulcerative colitis, multiple sclerosis, heart failure, acne and other problems.
    Don Wiss can e-mail a copy of the article text to those requesting.
    (8) There is a fellow named Dave Q that has recovered with a gluten-free diet and lots of supplements. He discusses this, along with other recovery stories.
    (9) There is supposedly a newsgroup for those interested in Natural Recovery of MS. Its alt.support.mult-sclerosis.alternatives. Ask your system administrator to add it if you cant find it. But it seems to be hard to find.
    (10) A page on Milk and MS is from the Carbondale Center for Macrobiotic Studies and blames dairy for the distribution of MS. Visit: http://www.macrobiotic.org/health3.html
    (11) The following is a list of articles in medical journals, which were published at about the time that prednisone became popular in the treatment of MS. They appear to connect MS with celiac-like intestinal morphology.
    Cook, Gupta, Pertschuk, Nidzgorski Multiple Sclerosis and Malabsorption Lancet; June 24, 1978, p. 1366 Fantelli, Mitsumoto & Sebek Multiple Sclerosis and Malabsorption Lancet May 13, 1978 p. 1039-1040 Davison, Humphrey, Livesedge et al. Multiple Sclerosis Research Elsevier Scientific Publishing New York, 1975 I find it curious that the connection between malabsorption and MS stopped at about the same time that prednisone and other such steroids became the treatment of choice for MS. As Im sure you know, prednisone incites the re-growth of the villi despite the ingestion of gluten, in the celiac gut. Investigators who did endoscopies on MS patients admit that they have not asked about the patients use of such drugs.
    (12) Some literature from the celiac view point:
    Drs. Cooke & Holmes in Celiac Disease 1984; Churchill Livingstone, NY say that 10% of celiacs have neuropathic symptoms. Many appear to be associated with demyelination. Fineli et. al. echo that figure in Adult celiac disease presenting as cerebellar syndrome Neurology 1980; 30: 245-249. Cooke & Holmes come right out and express some of their frustration with neurologists for ignoring the potiential for neuropathic celiac. A new school has emerged, on the heels of the following report: Hadjivassiliou, et. al. Does cryptic gluten sensitivity play a part in neurological illness? Lancet 1996; 347: 369-371 They found that 57 percent of those with neurological problems of unknown cause also had antibodies to gliadin, which is a component of gluten. Sixteen percent of them had celiac disease, a much higher level than normally found. Most of the patients with the anti-gliadin antibodies did not have other symptoms of celiac disease such as poor absorption of vitamins. (13) There is supposedly a book on MS written by a Greg Nooney, a fellow that has cured himself with a gluten-free diet. He may be in Colorado.

    Jefferson Adams
    Celiac.com 05/11/2011 - People with multiple sclerosis and their first-generation relatives have higher rates of celiac disease than the general population, according to a report by a research team in Spain.
    For the study, a research team led by Dr. Luis Rodrigo of University Hospital, Central Asturias, Spain looked at rates of serological, genetic, and histological disease markers in 72 multiple sclerosis patients and 126 of their first-degree relatives. They then compared the results against data from 123 healthy control subjects.
    The team found rates of celiac disease among multiple sclerosis patients that are 5 to 10 times higher than rates for the general population worldwide, which average between 1% and 2%.
    The team found similar levels of  HLA-DQ2 markers in both multiple sclerosis patients (29%) and controls (26%) (NS). They found eight multiple sclerosis patients (11.1%) who showed mild or moderate villous atrophy (Marsh III type) on duodenal biopsy. Results also showed that 26 of 126 first-degree relatives (32%) had celiac disease.
    Multiple Sclerosis patients also displayed increased frequency of circulating auto-antibodies such as anti-TPO in 19 (26%), ANA in 11 (15%) and AMA in 2 (3%).
    Source:

    BMC Neurology 2011, 11:31doi:10.1186/1471-2377-11-31

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    Bakery On Main started in the small bakery of a natural foods market on Main Street in Glastonbury, Connecticut. Founder Michael Smulders listened when his customers with Celiac Disease would mention the lack of good tasting, gluten-free options available to them. Upon learning this, he believed that nobody should have to suffer due to any kind of food allergy or dietary need. From then on, his mission became creating delicious and fearlessly unique gluten-free products that were clean and great tasting, while still being safe for his Celiac customers!
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    Jefferson Adams
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    Those scientists recently gathered some of the first evidence to show that cheap, over-the-counter antacids can prompt the spleen to promote an anti-inflammatory environment that could be helpful in combating inflammatory disease.
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    In patients who drank water with baking soda for two weeks, immune cells called macrophages, shifted from primarily those that promote inflammation, called M1, to those that reduce it, called M2. "The shift from inflammatory to an anti-inflammatory profile is happening everywhere," O'Connor says. "We saw it in the kidneys, we saw it in the spleen, now we see it in the peripheral blood."
    O'Connor hopes drinking baking soda can one day produce similar results for people with autoimmune disease. "You are not really turning anything off or on, you are just pushing it toward one side by giving an anti-inflammatory stimulus," he says, in this case, away from harmful inflammation. "It's potentially a really safe way to treat inflammatory disease."
    The research was funded by the National Institutes of Health.
    Read more at: Sciencedaily.com

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    The research team included P Singh, A Arora, TA Strand, DA Leffler, C Catassi, PH Green, CP Kelly, V Ahuja, and GK Makharia. They are variously affiliated with the Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Lady Hardinge Medical College, New Delhi, India; Innlandet Hospital Trust, Lillehammer, Norway; Centre for International Health, University of Bergen, Bergen, Norway; Division of Gastroenterology and Hepatology, Beth Israel Deaconess Medical Center, Boston, Massachusetts; Gastroenterology Research and Development, Takeda Pharmaceuticals Inc, Cambridge, MA; Department of Pediatrics, Università Politecnica delle Marche, Ancona, Italy; Department of Medicine, Columbia University Medical Center, New York, New York; USA Celiac Disease Center, Columbia University Medical Center, New York, New York; and the Department of Gastroenterology and Human Nutrition, All India Institute of Medical Sciences, New Delhi, India.
    For their review, the team searched Medline, PubMed, and EMBASE for the keywords ‘celiac disease,’ ‘celiac,’ ‘tissue transglutaminase antibody,’ ‘anti-endomysium antibody,’ ‘endomysial antibody,’ and ‘prevalence’ for studies published from January 1991 through March 2016. 
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    Overall global prevalence of celiac disease was 1.4% in 275,818 individuals, based on positive blood tests for anti-tissue transglutaminase and/or anti-endomysial antibodies. The pooled global prevalence of biopsy-confirmed celiac disease was 0.7% in 138,792 individuals. That means that numerous people with celiac disease potentially remain undiagnosed.
    Rates of celiac disease were 0.4% in South America, 0.5% in Africa and North America, 0.6% in Asia, and 0.8% in Europe and Oceania; the prevalence was 0.6% in female vs 0.4% males. Celiac disease was significantly more common in children than adults.
    This systematic review and meta-analysis showed celiac disease to be reported worldwide. Blood test data shows celiac disease rate of 1.4%, while biopsy data shows 0.7%. The prevalence of celiac disease varies with sex, age, and location. 
    This review demonstrates a need for more comprehensive population-based studies of celiac disease in numerous countries.  The 1.4% rate indicates that there are 91.2 million people worldwide with celiac disease, and 3.9 million are in the U.S.A.
    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.